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'如何使用拉花杯打奶泡咖啡手動拉花奶泡技巧 第一步 先了解咖啡機蒸汽系統的正確操作流程,明白打奶泡前後空噴蒸汽管的目的是什麼,明白毛巾和隨手清潔在咖啡製作中的重要意義。 第二步 學會如何用噴頭接觸奶面,選點的位置、選點的深度。 第三步 認識兩個溫' |
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'<a href="https://www.gafei.com/jishu/201407187022.html">如何使用拉花杯打奶泡咖啡手動拉花奶泡技巧</a><a name="如何使用拉花杯打奶泡咖啡手動拉花奶泡技巧"></a><br />
<br />
<div>
第一步 先了解咖啡機蒸汽系統的正確操作流程,明白打奶泡前後空噴蒸汽管的目的是什麼,明白毛巾和隨手清潔在咖啡製作中的重要意義。 <br />
</div>
<div>
第二步 學會如何用噴頭接觸奶面,選點的位置、選點的深度。 </div>
<div>
</div>
<div>
第三步 認識兩個溫度。一個是發泡的起止溫度,一個是奶泡製作完成的溫度。這兩個溫度對於初學者來說是非常重要的,這直接關係到奶泡的打發原理是否掌握。先說發泡,牛奶最初是冷的(最好能充分冷藏在5℃),這可以延長髮泡時間,使其能發泡充分泡沫細膩,然後打開蒸汽閥,對牛奶進行發泡。發泡至和我們人體溫度一致的時候(手感不冷不熱),發泡截止。因爲我們人的手溫就有大概30°左右,所以我個人認爲奶泡的溫度在掌握65-70度之間就可以了.因爲太燙的話就會將牛奶的營養價值給破壞掉了。 </div>
<div>
</div>
<div>
接下來說說打奶泡截止時的溫度。其實這個溫度有好多種理論上的說法,這裏不詳說,在以後專題討論液態奶風味的時候再談談感受。我只說說這個溫度在手上的感覺是什麼。這個溫度我們用手感覺的時候(處於持續加熱中)是燙手,但能忍受兩三秒的時間;溫感一到就停止加熱(停止加熱後端在手上感覺是很燙,但能拿得住)。</div>
<div>
</div>
<div>
有的地方用溫度計來量,我認爲這種教授方法不好,技術,是需要人用心去悟的東西,藉助外力對人本身技術的提升沒有太大好處。 </div>
<div>
</div>
<div>
第四步 認識一個打奶泡拉花缸與咖啡機蒸汽管接觸的一個死角度。看了好多國內外咖啡師操作打奶泡,加上自己不斷的嘗試,發現打奶泡有一個死角度,就像打電子遊戲,有些死角是子彈打不到你的,但你可以打到別人。這個角度用文字說起來很麻煩,大概是拉花缸的缸嘴一定要抬起來,缸體要根據奶泡的轉動方向傾斜。 </div>
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<img alt="" src="/uploads/allimg/170122/8-1F1221HGWI.jpg" style="width: 338px; height: 220px;" /></div>
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